Good coffee is hard to find. I'm on a mission to make it easier. I started in Korea, moved to Sweden, and now I'm in New York, hunting for the best, and sharing the journey with you here.
Send me a tip, feel free to share your own experiences or questions in the comments, and above all, drink better coffee! :)

Earlier this year I visited Colombia to see how coffee is grown, harvested, and processed. One of the most exciting, geeky parts of that trip was our visit to Cenicafé, Colombia’s 77 year old national coffee research center. Cenicafé is one of the world’s leading centers for scientific coffee research, looking for innovative ways to...

If you missed Part 1 of my recent trip with Cafe de Colombia, check it out at “Where does coffee come from?.” We left off where farmer Alirio Rios and his pickers had harvested the coffee cherries. The next step is to remove the seeds at the beneficiadero, or processing station on the farm. It’s an...

The first step in improving your coffee at home is to start with fresh beans from a quality focused roaster. If you can find one locally, even better. I recently realized that I don’t have a consolidated list of recommended roasters on FRSHGRND, so I’ve started making a list here. I plan to update &...

A guide to getting the best out of your entry level home espresso machine Every coffee geek has a moment where they fantasize about having cafe quality espresso at home. While the simple convenience of not having to go out to a cafe to have an espresso or cappuccino may be the deciding factor for...

If you’re in New York you should check out a lecture at Joe Coffee’s Pro Shop tomorrow night. Barista extraordinaire and scholar of cafe history Alex Bernson will be leading this class on the social history of coffee: Come join us for a special class that examines the history of cafes and coffee consumption in...

Toby’s Estate is a new cafe and roastery in Brooklyn, with Australian roots. I’ll be writing more about them later (the short review: nice coffee, great sandwiches, cool space), but for now I wanted to share that they are offering public cuppings every Wednesday. I went a few weeks ago and had a great time....

Several days ago a conversation broke out on Twitter between a few coffee industry heavy-weights talking about the relative impact of variety (and cultivar, both of which are often confused with the term varietal) in the taste of a particular coffee. You’ve probably seen the words (Typica, Caturra, Catuai, Bourbon, SL28, Pacamara, and so on) on coffee...